Veggie Magazine: 3 Ways with Squash

Posted Monday, 25 September 2017 &nbsp&nbsp|&nbsp&nbsp 565 views &nbsp&nbsp|&nbsp&nbsp Family & Home &nbsp&nbsp|&nbsp&nbsp Comments (0)How do you cook a squash? If you've ever wondered, the latest Veggie magazine helps you make the most of the harvest with veggie squash recipes for all the family! Choose from Squashy Bottom Soup Bowls, Squash & Black Bean Chilli or Malaysian Squash & Courgette Rendang with Red Lentils...

Squashy Bottom Soup
Bowls

Per serving:
1,426 cals | 142.3g fat

Serves 4 | Ready
in 1 hr 10 mins

This
easy-to-make soup doesn’t even require any bowls – just eat it straight out of
the shell, saving on the washing up and adding to the entertainment. It’s a
great child-pleaser and has endless variations with different garnishes – some
fried shiitake or chestnut mushrooms would up the earthy autumnal feel.

You will need:

· 4 small squash (onion squash is ideal)

· 300g Cheddar, grated

· 100g vegetarian Parmesan-style cheese, grated

· 40g butter

· few gratings of nutmeg

· 4 small thyme sprigs

· 800ml double cream

· salt and black pepper

1. Heat the oven to 190C/375F/ Gas 5. Slice the
tops off the squash and scoop out the seeds and pulp, then place the squash
bowls, cut-side up on a baking tray (reserve the lids).

2. Divide the cheeses and butter between the squash
and add a grating of nutmeg and a small sprig of thyme to each, then pour in
the cream to two thirds of the way up each squash bowl. Season with generous
amounts of black pepper and salt – bear in mind the saltiness of the cheeses
you use.

3. Put the lids on, place on a baking tray and bake
for 45 minutes to 1 hour, depending on the size of your squash, until tender.
Eat by mixing the soft squash flesh into the hot cream.

Variation: Serve this in a large single
squash, such as a crown prince. Treat it like a large fondue pot, dipping in
toast soldiers or leftover roast potatoes. You will need to up the cooking time
– this will take at least 1 hour, and it’s worth reducing the oven temperature
to 180C/350F/Gas 4 and wrapping the squash loosely with foil so the outside
doesn’t brown too much before it cooks through. The flesh should give to the
tip of a knife.

Squash & Black Bean Chilli

Per serving:
428 cals | 12.9g fat

Serves 4 | Ready
in 50 mins

Either stuff a
whole squash with the chilli, or dice and roast the squash and add it to the
chilli. The latter opens up a whole variety of serving suggestions: eat it with
rice or in a baked potato; top it with a dollop of soured cream, some spicy
tomato salsa or some guacamole; stuff it in a taco with some grated cheese; or
spread it over a tortilla. If you are stuffing the squash you will need to use
one that is a suitable size and will hold its shape when cooked, such as onion
squash.

You will need:

· 1 medium squash

· 2 tbsp olive oil, plus extra for roasting

· 1 large onion, chopped

· 4 celery sticks, finely chopped

· 1 red pepper, deseeded and chopped

· 1 green pepper, deseeded and chopped

· 3 large garlic cloves, crushed

· 1-2 tsp crushed chipotle chillies

· 1 tsp dried marjoram or handful of fresh oregano

· 2 bay leaves 2 tsp ground cumin

· 1 x 400g can chopped tomatoes

· 2 x 400g cans black beans, rinsed and drained

· juice of 1 lime

· small bunch of coriander, finely chopped

· salt and black pepper

· grated cheese and/or soured cream, to serve
(optional)

1. Heat the oven to 180C/350F/ Gas 4. If stuffing a
whole squash, cut it in half, scoop out the seeds and pulp, and stuff each
half; or roast the squash in chunks if adding to the chilli. Heat the oil in a
large heavy pan over a medium-high heat. Add the onion and celery. Reduce the
heat to medium, and cook, stirring occasionally, for about 10 minutes until
soft. Add the peppers and continue cooking for a further 10 minutes or so,
stirring frequently.

2. Stir in the garlic, and cook for another minute.
Add the chilli, 1-2 tsp of salt, 1 tsp of black pepper, the herbs and cumin.
Give everything a good mix then add the tomatoes. Simmer, uncovered, for about
30 minutes.

3. Stir in the beans and
continue to simmer for a further 10 minutes. Remove the bay leaves, stir in the
lime juice and coriander and adjust the seasoning to taste. If using roast
squash, add it now, heat through, and then serve. If stuffing a whole squash,
fill each roasted squash half with the filling mixture. Top with grated cheese
or soured cream (or both), if you like.

Malaysian Squash & Courgette Rendang
With Red Lentils

Per serving:
480 cals | 26.4g fat

Serves 4 | Ready
in 40 mins

This is a
regular in my house and I’ll often make double the amount of curry paste and
keep it in a jar in the fridge for future quick-prep suppers. The squash, red
pepper and courgette provide fabulous colour, and the added split red lentils
result in a thick sauce that’s nutritionally balanced.

You will need:

· olive oil

· 8-10 cardamom
pods, crushed

· 1 cinnamon
stick

· ½ tsp whole
cloves

· 3 kaffir lime
leaves, torn into quarters

· 1 butternut
squash, peeled and cut into 3-4cm inch chunks

· 1 red pepper,
deseeded and cut into 2-3cm inch chunks

· 150g red split
lentils

· 400ml tin
coconut milk

· 400ml
vegetable stock

· handful of
coconut flakes

· 1 tbsp agave
or maple syrup

· 2 medium
courgettes, cut into 2-3cm chunks

· flaked sea
salt

· lime wedges,
to serve

For the spice
paste:

· 4 shallots,
peeled and roughly chopped

· 4 cloves
garlic, peeled

· 1 stalk
lemongrass, roughly chopped

· 1 inch piece
ginger, peeled and roughly chopped

· 1 inch piece
galangal, peeled and roughly chopped

1 tsp turmeric

· 2 long red
chillies, roughly chopped

· 1 tbsp
tamarind paste

· 1 tbsp
sunflower or groundnut oil

· 1 tsp sea salt

1. To make the spice paste, put all the ingredients
into a small food processor or blender and blitz to form a smooth paste. Set
aside, or keep covered in the fridge for up to one week.

2. Heat the oil in a wok or large frying pan. Add
the paste and fry for a minute or so. Add the cardamom pods, cinnamon stick,
cloves and lime leaves. Fry for a further minute, then add the butternut
squash, red pepper and lentils. Stir around to coat in the paste, then pour in
the coconut milk and stock. Bring to a simmer, cover with a lid and cook for 10
minutes.

3. Meanwhile, heat a small, dry frying pan over a
medium heat. Add the coconut flakes and agave/maple syrup, and toss around in
the pan until golden and crisp. Remove from the heat.

4. Stir the courgette into the curry. Return to a
simmer and continue to cook, with the lid off, for a further 10 minutes. Season
with salt to taste Serve the curry in bowls and scatter over the coconut. Serve
with lime to squeeze over.

For more great articles like this get the Sep-17 issue of Veggie Magazine below or subscribe and save.

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